Chapter
619
Labeling and Inspection of Meat and Meat Food Products
Sections
619.010
Definitions for ORS 619.010 to 619.026 and 619.036 to 619.066
619.016
Short title
619.021
Purpose
619.026
Meat preparation establishment sanitation requirements
619.031
Animal food slaughtering and processing establishments
619.036
Sanitation and record inspections
619.041
Prohibition on use of establishment or vehicle upon determination of insanitary conditions
619.042
Program of state inspection for processing and sale of meat products from amenable species
619.046
Rules
619.051
Prohibited acts
619.056
Trichinae treatment required for pork products
619.061
Tagging and identification of meat products by person operating retail sales and custom slaughter or processing establishments
619.066
Labeling of meat products to conform to ORS chapters 616 and 618
619.071
Disposition of moneys received by department
619.095
When game meat inspection required
619.105
Liability of public employees for inspection
619.350
“Fryer” defined
619.355
Identification required before sale for human consumption
619.360
Identification required before transporting for sale for human consumption
619.365
Misrepresentation concerning grower, state of origin or fresh condition
619.370
Labeling concerning addition of chemical preservative
619.375
Certain fryers excepted from provisions of ORS 619.350 to 619.380
619.380
Enjoining violations
619.411
Definitions for ORS 619.411 to 619.426
619.416
Labeling required before sale for human consumption
619.421
Misrepresentation regarding grower, state of origin or fresh condition
619.426
Enjoining violations
619.993
Criminal penalty for meat inspection law violations
619.996
Civil penalties
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